Author: Ruth A. Matson
Author: Sheila Lukins
Author: Elizabeth Andoh
Author: Charles Phan
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
This summery, bright tea punch is no wilting flower, thanks to a proper dose of bourbon.
Author: Joy Wilson
Author: Kay Chun
There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.
Author: Kat Boytsova
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Author: Elizabeth Falkner
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Author: Andy Baraghani
Author: Joan Mathews
A simple rum cocktail recipe made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.
Author: Dorie Greenspan
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure). Check out more flavor combos here.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Ice buttery grapefruit zest-vanilla cookies with a simple grapefruit juice and powdered sugar icing then garnish with Himalayan pink salt, dried rose petals, and cracked pink peppercorns.
Author: Anna Posey
The Paloma is Mexico's most popular cocktail. This version is made with grilled grapefruit and grilled lime to give the drink a slightly smoky edge.
Author: Kristin Donnelly
Author: Allen Susser
Author: Eric Ferguson
Author: Sam Mason
A simple riff on the classic spritz formula originally built to highlight Lini's fruity, irresistible lambrusco rosato, this has become a spring-summer staple.
Author: Talia Baiocchi
A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.
Author: McKel Hill